Lead Cook

Hilton Garden Inn Tysons Corner; Vienna (VA); On-site; USD 35,000 - 55,000; Full time

Job summary

An established industry player is seeking a Lead Cook to manage kitchen operations and ensure high-quality food service. This role emphasizes teamwork and excellence in food preparation, providing a supportive environment for culinary professionals. With opportunities for career advancement through a Management Development Program, this position is ideal for those looking to grow within a thriving establishment. Enjoy a family-like TEAM culture and various benefits, including health insurance and travel discounts, while making a significant impact on the culinary reputation of the hotel.

Benefits

401k

Health/Dental/Vision/Life Insurance

Management Development Program

TEAM and Travel Discounts

Vacation/Well/Holiday Pay

Career Advancement Opportunity

Referral Bonus Program

Qualifications

• 2-3 years of practical experience in a restaurant or hotel environment.
• 2 years of culinary art education required.

Responsibilities

• Oversee daily kitchen operations and ensure high-quality food preparation.
• Supervise kitchen staff and maintain food safety standards.
• Assist in achieving profit and sales projections in culinary areas.

Skills

Food Preparation

Supervision

Sanitation Standards

Teamwork

Problem Solving

Education

Culinary Art Education

Practical Experience

Job description

Summary:

The Lead Cook is responsible for overseeing daily kitchen operations with a focus on high-quality food preparation and timely service. This role includes supervision of kitchen staff, maintaining food safety standards, and ensuring smooth execution of both daily restaurant operations and special functions such as group breakfasts and banquet meetings. The Lead Cook helps support the hotel’s culinary reputation through excellence in preparation, presentation, and teamwork.

About Us: Our TEAM culture motivates and encourages each individual member to achieve “MORE” in daily life and prosper in their career with a company that values them. Our hope is that each day you will uncover new reasons to love what you do!

T.E.A.M = Together Everyone Achieves More

Advancement Opportunities and Professional Career Path:

• Sous-Chef • Executive Chef • Restaurant Manager

Are you looking to plant your roots, be a part of a TEAM that feels like family, and grow your career within a prospering establishment who invests in their associates?

Our Management Development Program is a perfect way to get you to the next level! The MDP Program takes our top talent of today and creates the leaders of tomorrow,YOUcould achieve a management opportunity in less than one year!What’s Your More?

TEAM Benefits:

• 401k
• Health/Dental/Vision/Life/Voluntary Insurance
• Management Development Program
• TEAM and Travel Discounts
• Vacation/Well/Holiday Pay
• Career Advancement Opportunity
• Referral Bonus Program
• We are conveniently located within walking distance from multiple public transportation stations for easy commuting

Full-Time positions are benefits eligible including time off, travel discounts, medical and other insurance options are also available.

Travel Discounts- With multiple brands and thousands of locations around the world, TEAM are eligible for special travel discounts and sometimes even F&B discounts! Get away to relax, visit family or see the World!

Essential Functions:

• Aid in successful operation of the kitchen and help maintain Sanitation Standards and equipment maintenance
• Ensure that all menu specifications, standards and plate presentations are met
• Initiate safety programs for equipment and knife handling to all line and lead cooks
• Report any equipment failure or problem directly to the Director, Food & Beverage
• Supervise production and presentation of all plates and react to any problems in a professional manner
• Discuss any problems or concerns directly with the management TEAM
• Maintain optimum culinary performance
• In the absence of the Director, Food & Beverage is responsible for the operation of the culinary department
• Responsible for helping to achieve profit and sales projections in culinary areas
• Responsible for all equipment, furniture, and fixtures used in kitchen areas

Education and Experience:

• Two to three years of practical experience in a restaurant or hotel environment
• Two years of culinary art education

Language Skills:

• Able to read and understand the English language

Physical Demands:

• Able to lift 50 lbs. and stand for eight hours

NOTE:

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor.

Source: Hospitality Online